One Pot Chicken and Sage Dumplings. Taking a classic and upping the flavor with caramelized shallots, slow cooked chicken, fresh sage, and creamy gorgonzola cheese. All mixed into a warming herb filled soup base with light and airy dumplings that make every bite so delicious. This is a cozy recipe that’s one pot and done, perfect for both fall and winter nights.

I returned home from a whirlwind trip in NYC yesterday afternoon to grey skies and crisp autumn air. My trip to New York was amazing. I am so excited to share details of what I was doing there soon. All I can say for now is, look out for a fun holiday video coming this December!

Usually when I get back from trips I get in late at night and have zero time for anything else other than a shower. But yesterday I got home while it was still daylight. I then headed out for a hike to move my legs after the long flight and two-hour drive home. Even though I had zero energy to cook, these chicken and dumplings were the only thing I was craving.

When the weather is cool and all you want to do is snuggle on the couch with a blanket, this is the perfect dish to make. Plus, I just needed some homey comfort food after being away.

Chicken and dumplings are another one of those recipes that my mom turned me onto. She’s all about cozy comfort foods, and chicken and dumplings are one of her childhood favorites. Since I’m all about the coziest recipes right now, I knew I wanted to make an updated version for fall.

Enter my veggie filled chicken and sage dumplings. This is one of those recipes that literally warms the soul. I know, it sounds cheesy, but it true. If you’re having a bad day, the weather is gloomy, or you just need something to make you feel good inside, this is it.

It’s perfection.

The recipe starts out a lot like a chicken soup recipe. I love to using skin on chicken breasts and searing them first before adding anything else in. In the end, we’ll discard the skin, but I love the extra layer of flavor it provides in the dish.

Once the chicken is seared, it’s time to add in all of the veggies. I used shallots, carrots, and celery, but if you wanted to add an additional veggie, my first choice would be mushrooms. Those would be great!

Now add in a good amount of chicken broth and let the soup simmer until the chicken has cooked through. If you happen to have already cooked chicken on hand, you can totally toss that in to save some time.

Well the soup is simmering away, make the dumpling, which are kind of the star. Oh these dumplings, they are so delicious and extra special. Light, airy, seasoned with fresh sage, and a little cheesy too.

In the past I’ve found dumplings to be a tad bland, so I decided to bump up the flavor with the addition of fresh sage (which is my favorite autumn herb) and bold gorgonzola cheese. The addition of fresh sage adds a warmth to each dumpling that’s truly delicious.

And the gorgonzola? I know it’s a cheese that you either love or hate, but personally, it’s one of my favorites. It has a really bold flavor and creamy texture and it can add so much to a dish. If you love it, you will LOVE these dumplings. If gorgonzola is not your thing, no big deal. You can use an equal amount of grated parmesan or manchego cheese. Either of which will be just as delicious.

The dumplings get cooked directly in the soup, making this a one pot and done kind of recipe. If you already have cooked chicken on hand, this recipe can easily be made in under 30 minutes. Either way, this is a quick cooking autumn dinner that everyone will love. You could even use it for holiday entertaining.

I have yet to meet anyone who hasn’t loved a bowl full of this. It’s warm, cozy, and perfect for eating while snuggled up on the couch, wrapped in a cozy blanket. It truly does not get better.

If you make this one pot chicken please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

One Pot Chicken and Sage Dumplings

Taking a classic and upping the flavor with caramelized shallots, slow cooked chicken, fresh sage, and creamy gorgonzola cheese. All mixed into a warming herb filled soup base with light and airy dumplings that make every bite so delicious. This cozy recipe is one pot and done, perfect for both fall and winter nights.

Prep Time15minutes

Cook Time40minutes

Total Time50minutes

Servings04-6

Calories404kcal

Ingredients

2bone in skin on chicken breasts

kosher salt and black pepper

2tablespoonsextra virgin olive oil

2shallots, thinly sliced

2ribs of celery, chopped

6carrots, chopped

2tablespoonsfresh thyme leaves

2quartslow sodium chicken broth

1 1/2cupsall-purpose flour

2teaspoonsbaking powder

1tablespoonchopped fresh sage, plus fresh sage leaves for serving

1cupbuttermilk

2ouncesgrated parmesan or crumbled gorgonzola cheese

1tablespoonchopped fresh chives, for serving

Instructions

1. Season the chicken all over with salt and pepper.

2. Heat the olive oil In a large soup pot over medium heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 3-5 minutes. Add the celery, carrots, and thyme. Season with salt and pepper. Cook another 5 minutes.

3. Pour in the chicken broth and bring to a boil over high heat. Cover and cook for 15-20 minutes or until the chicken is cooked through.

4. Meanwhile, make the dumplings. In a medium bowl, whisk together the flour, baking powder, sage, and a pinch each of salt and pepper. Add the buttermilk and cheese and mix until just combined.

5. Remove the chicken from the soup and shred using 2 forks, discard the bones and skin. Set aside.

6. Bring the soup to a boil over medium-high heat. Drop a heaping tablespoon of the dough into the soup, adding about 6 dumplings to the soup at a time. Cover, and cook for about 8-10 minutes, until the dumplings are cooked through and puffy.

7. Carefully move the dumplings aside and slide the shredded chicken into the soup. Season to taste with salt and pepper.

8. Divide the soup and dumplings between bowls and serve topped with pepper. Enjoy!

So I’m thinking of making this into a pot pie. I’m thinking of halving the broth and putting it between some puff pastry sheets. Haven’t decided if I should keep the dumplings in it or not, though they do seem too amazing to exclude…what do you think???

Hey Kim! Sorry, just a little confused on how you plan to make this. I think if you are using puff pastry you will not need the dumplings. I worry it’s be too starchy with the addition of the puff pastry. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

You had said to sear the chicken, then to add veg. Then it says to add chicken, cover and cook. Are we suppose to remove chicken before adding veg? Also, the soup is creamy looking, but there is not mention of milk or cream, just stock. Does it become creamy due to the dumplings? And lastly, what is the use for Gorgonzola? It’s mentioned in the ingredients, but not the directions. I’m assuming for the biscuits? Or is that creaminess to the soup base? Haha!! I do have a headache so maybe I’m missing something. I reread it a few times to make sure I wasn’t crazy. Hahaha!!

Hey Sara! I am so sorry, the double use of chicken was a typo. There is no need to remove the chicken before adding the vegetables. The soup becomes creamy from the dumplings, there is no need for milk or cream. The gorgonzola is for the dumplings and is stirred in with the buttermilk. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

Hey Eliza! That is a loaf of sourdough bread and I did not make it, but I do recommend a nice crusty loaf of sourdough with this. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

Hey Rose, yes you can make in the crockpot. I would add the dumplings during the last 30 minutes of cooking and cook on HIGH. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

Hi Richard, I am so sorry. That was a typo. There is no need to remove the chicken from the pot. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

Note- I have copied Sara’s questions as I would Ike to know as well. Also, what can I use instead of Gorgonzola? Sara asked… You had said to sear the chicken, then to add veg. Then it says to add chicken, cover and cook. Are we suppose to remove chicken before adding veg? Also, the soup is creamy looking, but there is not mention of milk or cream, just stock. Does it become creamy due to the dumplings? And lastly, what is the use for Gorgonzola? It’s mentioned in the ingredients, but not the directions. I’m assuming for the biscuits? Or is that creaminess to the soup base? Haha!! I do have a headache so maybe I’m missing something. I reread it a few times to make sure I wasn’t crazy. Hahaha!!

Hi Trish, I am so sorry, the double use of chicken was a typo. There is no need to remove the chicken before adding the vegetables. The soup becomes creamy from the dumplings, there is no need for milk or cream. The gorgonzola is for the dumplings and is stirred in with the buttermilk. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

I noticed while reading the recipe several times, like everyone, when you scroll down to the recipe instead of going directly to the recipe it says to add the cheese when you add the buttermilk but when you go hit print recipe it takes the cheese out of the directions to print

I read your blog for the first time today and I have to say that this recipe was one of the best things that I have made in a long time. The dumplings with the Gorgonzola and sage were amazing! I cheated and used a roasted chicken from the grocery store, but other than that I followed the directions exactly. It was so good. Thank you for a wonderful recipe!

Hey Jessica! I think the chicken soup would freeze really well, but I am not sure about the dumplings. I have not frozen dumplings before, so I recommend adding those to the soup after freezing. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

Also, you could try freezing the dumplings, but cook them first, then remove from the soup base and freeze separately in a single layer, in a freezer bag. Thaw before adding back to the soup base. Hope this helps!

Hey Robin, because you you cook the dumplings in the broth, some of the flour from the dumplings will run off into the soup and make it creamy. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

Yum! I was a little hesitant to make this as I’ve never made dumplings, but the recipe sounded so good and easy I thought I would give it a try. So glad I did! My husband and I just finished our bowls with gusto, so tasty and satisfying on this rainy autumn night. Will definitely make again, thank you!

HI! I have not tested this for the crockpot, but I here is how I would recommend doing so: I would add the dumplings during the last 30 minutes of cooking and cook on HIGH. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

Made this over the weekend, and while it was good, I found that I had to make a few changes to the recipe in order to cook everything. The bone-in skin-on chicken breasts did not cook in 15 minutes- more like 30 minutes. I think that chicken thighs may be better. Even with buying organic chicken breasts, it was difficult to fit everything pan. It looks like you may have used chicken thighs in the photograph?

The sage was a great addition to dumplings, but they did not cook in 2-3 minutes. They were done at about 12 minutes, after flipping once. Last, the soup was not creamy as depicted. Since everything took longer to cook, it was done in about an hour and a half.

Hey Elizabeth! I use bone-in, skin on chicken breast. Mine might be a bit smaller than yours? This would cause mine to cook faster. The dumplings should take about 8-10 minutes to cook, a little longer if you are making them larger. Did you add any cheese to the dumplings? The cheese is what makes the broth creamy. Please let me know if you have any other questions. Glad you enjoyed this recipe. Thanks so much! xTieghan

So good! I am a first time dumpling maker..they were a little gluey..I returned them to the pot but they never got light and fluffy..any tips.? Steve said I made them too big maybe!? Anyway they tasted GREAT..we will make this again😃

Hey Wendy! Hoe big did you make them? Was the broth boiling? It’s important they are about 1 tablespoon in size and that the broth is boiling. This will give you a light and fluffy dumpling! Please let me know if you have any other questions. So glad you love this recipe. Thanks so much! xTieghan

Hi Tieghan! Just finished eating this for dinner. It was delicious, so tasty. The gorgonzola brought the dumplings to a whole new level. I took your suggestion and added mushrooms with the other vegetables. Great recipe! Thank you.

I made it, it’s still in my tummy, sooo, delicious ! I didn’t have gorgonzola so I used a 4 cheese Italian mix and parmesan 1/2 cup of each . All of my ingredients are organic / non GMO , that’s just the way I fly ! The fresh Thyme came from my Potager . I’d love to say I ground the wheat to make the flour , but that will have to wait until my next life , although I love the idea ! I think you have to give the dumplings more time to cook . I kept a close watch and I cooked them 6-8 minutes. I would say it yield’s enough for 6 adults or 4 children and 2 adults ! There were only two of us , so guess what I’m having for lunch tomorrow :)) Thanks for a great recipe. P.S. I’m not sure why this type of food is dubbed comfort food , Can’t say I’m really comfortable right now , heading for a short walk on the treadmill !

Delicious! This will definitely be in the fall rotation. It literally smells like Thanksgiving to me and was super easy to put together! I’m not one for veggies and I scooped every last bit of soup up 🙂

Made this last night and it was delicious! Added mushrooms and subbed in parm for the gorgonzola as suggested. We just ate some of the leftovers for lunch and I had to come here to say how much it was loved. Will be making this one again for sure!

This is my new fave chicken and dumpling soup!!!! The dumplings are light and delicious. Love the use of fresh herbs. I’ve always browned chicken first it adds sooo much flavor! Thx you for this perfect soup for the cold days ahead.

So, I went ahead and made this into a pot pie anyway! I cut the broth in half and after I cooked the dumplings I chopped them into bite size pieces. Used a pie crust for the bottom and puff pastry for the top. And let me tell you, it was BOMB! Best chicken pot pie I have ever had. And it was totally not too starchy for me. It was delicious. OBSESSED. I might make it again this weekend. 🤤🤤🤤

I made this tonight, and WOW! It was SO good! I loved the gorgonzola in the dumplings, and may even add more next time. This is my 3rd time making one of your recipe’s….girl, you are GOOD! I’m so glad that I found your website. Thanks for sharing such great recipes with us all.

My husband generally does not love soup but I made this last night and he went for seconds! I, on the other hand am not a Gorgonzola person but I gave it a shot. I think next time I may use Parmesan or another cheese since the Gorgonzola is too much for me. I loved the flavor of the broth but I found that there wasn’t much left after filling two bowls of soup and dumplings.. my guess is maybe the dumplings absorbed the broth? Either way the flavor was great!

So cozy and perfect for a chilly November Colorado evening! We tried this recipe tonight and my entire family LOVED it! Everything turned out perfectly, and the gorgonzola/sage put the entire dish on a whole new level. Thank you!! ♥

Plan on making this tomorrow for dinner and am so excited. If you get more than 6 dumplings out of the mix, should you remove them to make room for more to cook? If you have leftovers, do the dumplings do well as leftovers? Definitely hope I have extra but fully prepared to make extra dumplings again if they are better fresh made 🙂

Hey Susie! You should be able to cook the dumplings together, but if needed you can certainly cook them in batches! I recommend storing any leftovers dumplings separately from the soup so that they do not soak up all the broth. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

This was fantastic!! I didn’t think my soup was going to thicken like yours and it absolutely it- patience is a virtue! Made the dumplings with Parm this time (and didn’t regret it one bit) and can’t wait to experiment with Gorgonzola next time. My fiancé exclaimed that this meal got him in the zone for Thanksgiving. This was the first time I’ve made one of your recipes and will definitely not be the last!!

Just had this for dinner tonight using thanksgiving leftovers since we did chicken instead of turkey this year. I used half a normal onion instead of shallots and didn’t remove the chicken since mine was already cooked and pretty much shredded. My husband really liked the dumplings, but we both felt like it was a pretty typical chicken and dumpling recipe that we’ve had before. Nothing about the flavors really wowed us. Waiting for leftovers tomorrow to see if the flavors develop more!

HI! Yes, you can use boneless chicken breast, but the cooking time will be slightly less for the boneless breast. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan 🎄

This is one of the best things I have EVER made. MAKE THIS NOW!!! I added 3 sprigs of fresh rosemary, fresh garlic, and one chopped potato. Make sure to use the skin in bone in chicken breast. It adds so much flavor!! Will be using this recipe forevaaaa.

Made this last night and it wa amazing!!! The only problem I had was that we only got 2 bowls out of it. There were left over solids, but not broth. I’m sure I cooked it for longer as everything takes me much longer! So more broth probably evaporated, but sounds like it should have yielded a lot more. Any tips for what I may have done wrong? I’d love to make this for more people, but don’t think doubling will work as it already filled my pot at the beginning. Just trying to figure out where I went a little wrong! Thanks! Delicious!!!

HI! it sounds like the dumplings soaked up all the broth. I would try cooking only a few dumplings at a time to ensure you keep them in the broth. Also, you can certainly just add more broth to keep things soupy! Please let me know if you have any other questions. So glad you loved this recipe and had a great Christmas! Thanks so much and happy Holidays!! xTieghan 🎄

This turned out to be a hit, my partner said it was one his favorite things I’ve ever made and that it was “very cozy”. I used half gorgonzola/half parmesean in the biscuits and it was still very strong blue cheese flavor, so if you don’t like blue cheese beware! I also was afraid it would be too soupy so I added a little more vegetables and only one container of broth. Right before adding the dumplings I added about 1/2 cup of half & half so that it was a little more chicken pot pie-esque rather the chicken soup-y. The fresh herbs and LOTS of black pepper are what made this amazing. If you are vegan I think you could adapt by using portabello strips, vegetable broth, and vegan cheese and milk and it probably would still be delicious. I might try that next time.

Whoa!!! Amazing recipe, so flavorful and the dumplings are just heaven sent… didn’t have buttermilk but added a spoonful of vinegar to almond milk and it worked out perfectly. I will be saving this recipe for use again and again during the winter months! Thank you for sharing

Meet Tieghan Gerard.

I’m Tieghan, the recipes you’ll find here are inspired by the people and places I love most. I try to live simply, eat seasonally, and cook with whole foods. My hope is to inspire a love for amazing food, as well as the courage to try something new!